Heat the oven to 180°C, Gas 4. Com­bine the tomato salsa, chipo­tle paste, gar­lic and 150ml water. put the chicken breasts in a casse­role dish, sea­son and pour over the salsa mix­ture. Cover with a tight-fit­ting lid and cook in the oven for 50 mins. 2 Heat the tor­tillas in the oven or the mi­crowave, ac­cord­ing to the packet in­struc­tions.

3 Shred the chicken with two forks, di­vide between the tor­tillas and serve with a squeeze of lime, a dol­lop of yo­gurt and a sprin­kling of spring onions, cherry toma­toes, chilli pep­per pearls and fresh co­rian­der leaves. Per serv­ing: 350 cals, 6g fat (1.5g sat­u­rated), 31g car­bo­hy­drates.